冰皮月饼
Snow Skin Mooncakes (Bing Pi Yue Bing)
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 60 g | glutinous rice flour糯米粉 | — | — |
| 50 g | rice flour粘米粉 | — | — |
| 30 g | wheat starch澄粉 | — | — |
| 45 ml | condensed milk炼乳 | — | — |
| 25 ml | vegetable oil食用油 | — | — |
| 300 g | lotus seed paste莲蓉 | — | store-bought red bean paste |
Instructions
Make the snow skin
Mix flours, condensed milk, oil, and 120ml water into a smooth batter. Steam 20 min until set. Cool slightly and knead into a smooth, pliable dough.
Assemble and press(30 min)
Divide dough into 8 equal balls (about 30g each). Flatten, wrap around 35g of lotus paste. Roll into a ball. Dust mold with cooked glutinous rice flour. Press firmly and release. Refrigerate completely (4+ hours) before serving. The skin becomes soft and tender when chilled.
Pro Tips for Western Kitchens
Dust the mold lightly each time — the first mooncake always sticks. A little extra flour on the outside gives the 'snow' effect.
Frequently Asked Questions
Nutrition
Per serving (approximate values)
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Written by Jiajia Kang
Home cook developing Chinese recipes for Western kitchens. Every recipe is tested with ingredients from Trader Joe's, Whole Foods, or Walmart — no wok required.
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